Odor-induced saltiness enhancement of volatile compounds screened from duck stewed with chili pepper
2025 · Food Chemistry · 15 citations
https://doi.org/10.1016/j.foodchem.2024.142717
F
Fei Lyu
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Fei Lyu is an academic researcher from Central South University. The author has contributed to research in topics: Meat and Animal Product Quality & Protein Hydrolysis and Bioactive Peptides & Proteins in Food Systems. The author has an h-index of 18, co-authored 51 publications.
ORCID: 0000-0002-6897-9265Papers by this author
worksTea polyphenol-loaded chitosan/pectin nanoparticle as a nucleating agent for slurry ice production and its application in preservation of large yellow croaker (Pseudosciaena crocea)
2025 · International Journal of Biological Macromolecules · 5 citations
https://doi.org/10.1016/j.ijbiomac.2025.139837
Effects of mashed potato on techno-functional characteristics of set hybrid yogurt
2025 · Journal of Food Science and Technology · 4 citations
https://doi.org/10.1007/s13197-025-06218-x
Effect of <i>Eurotium cristatum</i> fermentation on chemical composition and hypoglycemic and sedative activities of Anji Baicha ( <i>Camellia sinensis</i> )
2025 · Journal of Food Science · 3 citations
https://doi.org/10.1111/1750-3841.70042
[Effect of fascia iliaca compartment block on anterolateral small incision total hip arthroplasty].
2022 · PubMed · 1 citations
https://doi.org/10.12200/j.issn.1003-0034.2022.07.005
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